Choco-Zucchini Cupcakes Recipe

Name: Choco-Zucchini Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: -nonstick cooking spray; -2 cups shredded zucchini (8 oz.); -3 eggs; -2 cups granulated sugar; -3/4 cup cooking oil; -2t vanilla; -2 cups flour; -2/3 cup unsweetened cocoa powder; -1t baking soda; -1t salt; -1/2t baking powder; -3/4 cup milk chocolate pieces; -Peanut butter frosting; -1/2 cup peanut butter; -1/3 cup softened butter; -1T milk; -1/2t vanilla

Servings: persons

-nonstick cooking spray
-2 cups shredded zucchini (8 oz.)
-3 eggs
-2 cups granulated sugar
-3/4 cup cooking oil
-2t vanilla
-2 cups flour
-2/3 cup unsweetened cocoa powder
-1t baking soda
-1t salt
-1/2t baking powder
-3/4 cup milk chocolate pieces
-Peanut butter frosting
-1/2 cup peanut butter
-1/3 cup softened butter
-1T milk
-1/2t vanilla

1
1. Preheat oven to 325. Line twenty-four 2.5 inch muffin cups with a double or single layer of paper bake cups or lightly coat with cooking spray.
2
2. In a large bowl, stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and chocolate pieces; stir until combined. Spoon batter into prepared cups, filling cups about half full. Bake about 25 minutes or until a wooden toothpick inserted in the center of a cupcake comes out clean. Cool in pans on wire racks for five minutes. Remove from cups. Cool completely. Frost with Peanut Butter frosting.
3
PB Frosting:
4
Beat peanut butter, softened butter, milk and vanilla with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating until combined. Stir in additional 1-2t milk if needed until desired consistency.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: -nonstick cooking spray, -2 cups shredded zucchini (8 oz.), -3 eggs, -2 cups granulated sugar, and more.

Yes, Choco-Zucchini Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Choco-Zucchini Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions